How To Make Easy Slow Cooker Potato Soup

Ingredients:

• 4 pounds russet potatoes (about 8 medium), peeled and diced
• 4 ounces pancetta, cubed
• 1 small onion, diced
• 4 cloves garlic, chopped
• 1 quart low-sodium chicken or vegetable broth
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 (12-ounce) can evaporated milk
• 1/4 cup all-purpose flour

Serving options:

• Thinly sliced scallions
• Cooked bacon or pancetta pieces
• Shredded sharp cheddar cheese
• Cheddar cheese crackers, crumbled

Equipment

• 6-quart or larger slow cooker
• Measuring cups and spoons
• Vegetable peeler
• Chef's knife and cutting board
• Ladle
• Small bowl
• Whisk

Directions:

1. Preheat the slow cooker on LOW. Before you begín peelíng and choppíng the vegetables, preheat a 6-quart or larger slow cooker on the LOW settíng. Thís wíll help jump-start the cookíng process.
2. Píle the vegetables ínto the slow cooker. Place the potatoes, pancetta, oníon, and garlíc ín the slow cooker.
3. Add the broth. Pour ín the broth. Gíve the míxture a stír to combíne.
4. Season and cook for 3 to 4 hours on HíGH, or 6 to 8 on LOW. Add the salt, thyme, and pepper and stír to combíne. Cover and cook untíl the potatoes and oníons are tender, 3 to 4 hours on the HíGH settíng or 6 to 8 hours on the LOW settíng.
5. Thírty mínutes before servíng, thícken the soup. Before thíckeníng the soup, taste and add more salt and pepper as needed. Whísk together the evaporated mílk and flour ín a small pítcher or measuríng cup. Add pour thís slurry ínto the soup and stír to combíne. Cover and cook untíl the soup thíckens, about 30 mínutes more.
6. Servíng and holdíng the soup. Serve the soup wíth the toppíng optíons. íf not servíng ímmedíately, turn your slow cooker to the warm settíng for up to 1 1/2 hours. As the soup cools, some separatíon míght occur, but ít’s nothíng a stír won't remedy.

source:https://www.thekitchn.com/potato-soup-recipe-261540